This week, I tried out a few recipes for Thanksgiving. Last Saturday, I spent forever searching through my recipes for appropriate dishes for the holiday. I settled on a few, along with a few new ones to test out…only to change my mind again last night.
I tested out two new recipes this week. The first was these Lentil Mushroom Walnut Balls from Oh She Glows.
As I mentioned in a previous post, these basically tasted like baked stuffing, so I will be making these for Thanksgiving. Instead of making the Cranberry Pear Sauce to accompany it, I’ll use the cranberry-orange sauce my Mom makes each year as a dipping sauce.
The other recipe I tried was this Vegan Roasted Garlic Cheddar Dill Mashed Potatoes recipe (with roasted cauliflower on the side)
I had high hopes for this recipe, but I wasn’t a fan. I didn’t like the nutritional yeast, as it simply tasted like fake cheese to me, and I didn’t love the dill. Oh well.
I was thinking about making a Sweet Potato Gumbo recipe that I like, but quickly realized that a stew isn’t exactly the easiest recipe to add to a Thanksgiving plate. #ThanksgivingFail
I’ve got one more recipe to test out tonight, Fall Vegetable Baked Spaghetti with Pumpkin Tofu Ricotta. It looks amazing, but who knows?
Other options I thought of for food are this Vegan Pumpkin Alfredo Pasta that I made again this week, this time with broccoli.
For Thanksgiving, I might make it with cauliflower or even butternut squash, to make it more of a fall dish.
And I might even make this Lemon Dill Tofu dish, which is really delicious….although not Thanksgiving-y at all.
If I had really planned a lot in advance, I would have tested out a bunch more vegan Thanksgiving recipes that were more traditional but hey, I’m doing my best. I also have been trying to find recipes that are still healthy, which is no easy feat, as neither vegan nor healthy is something any traditional Thanksgiving dish would ever be described as.
As for dessert…I’m being a bit more lenient. I would say the two desserts I’m planning on making are healthier than your average desserts, but certainly still indulgent.
I’m not planning to test these out before Thanksgiving Day (because it would be very dangerous to have a whole pie & a batch of cookies sitting around my apartment) but I’m just hoping they turn out well.
I’m going to make this Crustless Pumpkin Pie with Pecan Struesel, which is actually quite healthy, as far as desserts go.
For a more non-traditional dessert, I’m making these Double Chocolate Chunk Cookies because who doesn’t like chocolate cookies? These are a little bit less healthy, but still much better than your average chocolate cookie. They also look super easy to make. Let’s hope they’re a hit!
In other food news, this curry happened.
This was Massaman Curry with onions, carrots, broccoli, cauliflower, peas, spinach, and some brown rice.
And of course, this post wouldn’t be complete without a smoothie bowl.
This was my traditional mix of almond milk, spinach, frozen banana, blueberries, and raspberries, Sunwarrior protein powder, and cacao powder. Topped with some brown rice crispies.
Have a great weekend! Thanksgiving will be here before we know it!